This chicken and mushroom risotto will provide you with more protein than the average white rice risotto, keeping you fuller for longer and supporting muscle growth.
½ cup brown rice
½ cup quinoa
200g chicken thigh fillets, cubed
2 cups button mushrooms, sliced
4 cloves garlic, crushed
1 onion, peeled and diced
1 cup cooked lentils
1 tbsp butter or olive oil
2 zucchinis, diced
2 squash, diced
½ cup grated parmesan
½ cup chopped parsley
4 sprigs of thyme
2 cups chicken stock (or bone broth)
On medium heat, add the butter or olive oil to a saucepan and cook the garlic, onion, thyme, zucchini, squash and mushrooms until browned.
Add the chicken to the saucepan and cook for about 5 minutes, until softened.
Remove the chicken and mushroom mix from the saucepan. Add the rice, quinoa and ½ cup chicken stock and allow to simmer.
Stir frequently until stock is absorbed, adding in half a cup of stock at a time and waiting for it to be absorbed before adding the next.
Add the final half cup of stock along with the chicken mushroom mix, lentils, parmesan and parsley and stir through. Cover the saucepan, stirring occasionally until stock is absorbed and the risotto is creamy.